Maturation Products

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  1. Enartis Stab SLI
    • Yeast derivatives, PVPP and untoasted tannins.
    • Prevents degradation and oxidation of wine aroma during storage.
    • Provides solids with high capacity for consuming dissolved oxygen and lowers wine redox potential.
    • Extends wine shelf life.

    Tip: Highly recommended to protect wines that have been clarified, filtered and eventually stabilized and, that by consequence, are very sensitive to oxidation.
    Application: Antioxidant; stabilize wine redox potential; prevent oxidation; prevent pinking.
    Dosage: 50 g/hL (4.2 lb/1,000 gal)

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    Product

    Size

    Price

    Quantity

     

    35-798-0001
    1 L
    $50.00
    - +
    35-798-0025
    25 Kg
    $1,000.00
    - +
  2. Zenith® Color

    Strongly effective for potassium bitartrate and color stabilization in red and rosé wines. Rapid and easy-to-use, ZENITH® COLOR is a great alternative to physical treatments (cooling, cations exchange resins and electrodialysis) and other stabilizing agents.  

    ZENITH® COLOR’s components were chosen in order to develop a stabilizing agent that is:

    • Strongly effective for tartrate stabilization: potassium polyaspartate interferes with the formation and growth of potassium bitartrate crystals, thus preventing their precipitation in bottle. ZENITH® COLOR can stabilize highly unstable wines.
    • Long-lasting stabilizing effect: ZENITH® COLOR can stabilize wines for a few years.
    • Effective for color stability: gum Arabic Verek prevents the precipitation of unstable color compounds present in wine.
    • Filterable: ZENITH® COLOR does not impact wine filterability. The special processes for the production of gum Arabic reduces its clogging effect allowing its use before final filtration.
    • Environmentally sustainable: the use of ZENITH® COLOR to stabilize wines for tartrates consumes small amount of water, power and produces little greenhouse gases.
    • Respectful of wine quality: no impact on wine sensory profile, no need for fining or removing unstable color, less risk of oxidation, preservation of aromatics, color and wine structure.
    • Practical, fast and easy: Its application does not require investment in special equipment or specific skilled labor.

    Dosage: 150- 200 mL/hL (maximum permitted dosage in EU is 200 mL/hL)

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    Price

    Quantity

     

    35-793-0020
    20 Kg
    $320.00
    - +

  3. Zenith® Uno

    Strongly effective for potassium bitartrate stabilization in wine. Rapid and easy-to-use, ZENITH® UNO is a great alternative to physical treatments (cooling, cations exchange resins and electrodialysis) and other stabilizing agents.  

    ZENITH® UNO offers advantages that make it unique:

    • Strongly effective for tartrate stabilization: potassium polyaspartate interferes with the formation and growth of potassium bitartrate crystals, thus preventing their precipitation in bottle. ZENITH® UNO can stabilize highly unstable wines.
    • Long lasting stabilizing effect: ZENITH® UNO can stabilize wines for a few years.
    • Filterable: ZENITH® UNO does not impact wine filterability.
    • Environmentally sustainable: the use of ZENITH® UNO to stabilize wines for tartrates consumes a small amount of water, power and produces little greenhouse gases.
    • Respectful of wine quality: no impact on wine sensory profile, less risk of oxidation and preservation of aromatics, color and wine structure. In red wine, it does not react with color matter.
    • Practical, fast and easy: its application does not require investment in special equipment or specific skilled labor.
    • Resistant to high temperatures: ZENITH® UNO can be used on wines that undergo pasteurization.

    Dosage: 100 mL/hL (maximum dosage permitted in EU)

     

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    Product

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    Price

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    35-792-0020
    20 Kg
    $250.00
    - +

  4. Enartis Stab Mega

    An aqueous solution containing carboxymethyl cellulose (CMC) with low viscosity and high degree of substitution, Gum Arabic Verek with a high molecular weight and mannoproteins. The components of Enartis Stab Mega were chosen to obtain a product effective in ensuring complete colloidal stability for red wines ready for bottling. Carboxymethyl cellulose inhibits the formation and growth of potassium bitartrate crystals and thus prevents precipitation in the bottle, gum Arabic Verek with high molecular weight prevents the precipitation of color and colloids in the bottle, and mannoproteins rich in negative charges complement the activities of the other two components, acting as a stabilizer.
    Application: Tartrate and color stability of rosé and red wines.
    Dosage: 100 – 150 mL/hL (maximum dose allowed in the EU).
                   100 mL/hL adds about 3 mg/L of SO2.

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    Product

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    Price

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    35-798-0001
    1 L
    $50.00
    - +
    35-798-0025
    25 Kg
    $1,000.00
    - +
  5. Cellogum LV 20

    Aqueous solution containing sodium carboxymethyl cellulose (CMC) with low viscosity and a high substitution degree formulated for enological use. To be used during wine processing to inhibit the formation and growth of potassium bitartrate crystals which could precipitate after bottling. Cellogum LV 20 has a long-lasting effect and can reduce, and in some cases, completely eliminate the use of physical stabilization treatments such as cold stabilization and electrodialysis. This significantly reduces energy costs and processing times. Because of its low viscosity, Cellogum LV 20 has a low impact on wine filterability and this makes it the ideal solution to be used when CMC is added before microfiltration. The Carboxymethyl cellulose component of Cellogum LV 20 does not have any negative impacts on wine sensory qualities, is non-allergenic and is GMO free.
    Application: Tartrate stabilization of still and sparkling wines.
    Dosage: 25-50 mL/hL (0.95-1.9 L/1,000 gal)

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    Product

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    Price

    Quantity

     

    35-794-0001
    1 L
    $31.00
    - +
    35-794-0025
    25 Kg
    $675.00
    - +
  6. Incanto N.C. White

    Soluble powder, superior to typical oak alternatives. Incanto N.C. White is composed of oak and acacia tannins and yeast polysaccharides. It can be used during wine fermentation to mimic the effect of untoasted oak powder or chips. Incanto N.C. White protects juice from oxidation and prevents the appearance of reductive odors. Additionally, it provides light notes of flower and vanilla, increases the flavor of fresh fruit, and enhances softness and volume.
    Application: Anti-oxidant protection; enhance aromatic complexity; increase volume and structure.
    Dosage: 5-30 g/hL for white must
                   10-50 g/hL for rosé and red must

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    Product

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    Price

    Quantity

     

    35-918-0001
    1 Kg
    $87.50
    - +
    35-918-0010
    10 Kg
    $775.00
    - +
  7. Incanto N.C. Red

    Soluble powder, superior to typical oak alternatives for the fermentation of red grapes. Incanto N.C. Red is a soluble mixture of toasted oak tannin and yeast polysaccharides that can be used to mimic the effect of medium-plus toasted oak powder or chips. Incanto N.C. Red decreases green aromas of unripe grapes, prevents reduction, and increases color stability. Its use provides notes of toasted oak and increases structure, volume and the sensation of sweetness.
    Application: Prevent reduction, reduce green notes, increase aromatic complexity, increase volume and structure.
    Dosage: 20-50 g/hL for red must.

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    Product

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    Price

    Quantity

     

    35-917-0001
    1 Kg
    $87.50
    - +
    35-917-0010
    10 Kg
    $775.00
    - +
  8. Incanto N.C.

    Soluble powder, superior to typical oak alternatives for the fermentation of white and red grapes. It can be used to mimic the effect of medium-toasted oak powder or chips. Incanto N.C. contributes all oak chip-extractable compounds that can impact color stabilization, aromatic complexity and balance. The use of Incanto N.C. during alcoholic fermentation provides all the benefits of oak, while avoiding operational problems such as clogging mechanical parts, difficult sanitation, waste treatment/ elimination, etc.
    Application: Color stabilization, increase aromatic complexity, increase volume and structure.
    Dosage: 20-50 g/hL for red must 
                  5-30 g/hL for white juice

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    Product

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    Price

    Quantity

     

    35-916-0001
    1 Kg
    $77.50
    - +
    35-916-0010
    10 Kg
    $675.00
    - +
  9. Enartis Zym Lyso

    Enartis Zym Lyso is a purified, microgranulated preparation of lysozyme. When added to must or wine, it imparts an antibacterial activity specifically for the control of lactic acid bacteria. It will not interfere with primary fermentation or the organoleptic profile of the wine. Enartis Zym Lyso can be added as an alternative to sulfur dioxide to control the development of lactic acid bacteria, even at elevated pHs.
    Application: Delay or prevent MLF; antimicrobial agent.
    Dosage: 10-50 g/hL (0.8-4.2 lb/1,000 gal)

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    Product

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    Price

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    35-155-0250
    250 g
    $72.50
    - +
    35-155-0001
    1 Kg
    $285.00
    - +
  10. Enartis Zym Elevage

    Enartis Zym Élevage is a powdered pectolytic enzyme that has significant ß-glucanase activity. It accelerates yeast cell lysis and increases the mannoprotein content of wines matured sur lies. Recent research in various countries has demonstrated that mannoproteins released following treatment with Enartis Zym Élevage give wines greater stability against tartrate precipitation, oxidation and browning. In addition, mannoproteins produce a greater mouthfeel effect by increasing volume. Enartis Zym Élevage is also effective in improving the filterability of wines made from moldy grapes.
    Application: Improve the filterability of wines made from Botrytis infected grapes; accelerate lees ageing.
    Dosage: 2-5 g/hL (0.2-0.4 lb/1,000 gal)

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    Price

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    35-150-0250
    250 g
    $82.50
    - +

  11. Effergran

    For Use in Winemaking

    • Effervescent, granulated potassium metabisulfite.
    • Strong antioxidant effect.
    • When added to grapes (bottom of picking bins), it assures a rapid release of SO2 into atmosphere around the grapes, minimizing oxidation during transport from vineyard to winery.
    • When added to wine, it rapidly dissolves, assuring a homogeneous and rapid distribution of SO2 without requiring pump-overs in tank volumes of up to 50,000 L (13,200 gal).

    Recommendations: Sulfiting tank; homogeneous SO2 released; wines; juices; grapes; harvest bins; grapes transport.

    For Use in Cider Making

    • Effervescent, granulated potassium metabisulfite
    • Rapidly dissolves, assuring a homogeneous and rapid distribution of SO2 without requiring pump-overs in tank volumes of up to 50,000 L (13,200 gal)

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    Product

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    Price

    Quantity

     

    35-810-0000
    125 g bag
    $3.25
    - +
    35-815-0000
    250 g bag
    $5.25
    - +
    35-810-0001
    1 Kg bag
    $16.00
    - +
  12. Surli Elevage

    Surlì Elevage is made from cell wall polysaccharides with a high content of free and immediately available mannoproteins. It has an instant effect and can be successfully added with only 24-48 hours contact time. Wines treated with Surlì Elevage are softer on the palate, age well and are chemically stable. Moreover, aromatic cleanliness is improved while preserving the original fruit characteristics.
    Application: Pre-bottling sur lies ageing.
    Dosage: 5-30 g/hL (0.4-2.5 lb/1,000 gal)

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    35-435-0001
    1 Kg
    $160.00
    - +

  13. Surli Round

    A polysaccharide complex made from yeast cell walls and condensed and ellagic tannins, specific for red and rosé wines. It assures better color stability and enhances wine structure, balance and aromatic complexity.
    Application: Lees ageing of red and rosé wines.
    Dosage: 20-40 g/hL (1.7-3.3 lb/1,000 gal)

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    35-430-0002
    2.5 Kg
    $87.50
    - +

  14. Surli One

    A polysaccharide complex made from yeast cell walls that have been enzymatically activated. When used in red, white and rosé wines, it contributes to protein, tartrate and polyphenol stabilization. It enhances the natural sensation of volume and contributes to better aromatic complexity and longevity in all wines. 
    Application: Sur lies ageing.
    Dosage: 20-50 g/hL (1.7-4.2 lb/1,000 gal)

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    35-425-0002
    2.5 Kg
    $170.00
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  15. Incanto Chips Vanilla

    Composition: Medium-Toasted American Oak
    Sensory aroma characteristics: Vanilla, coconut, cinnamon, Bourbon, honey, tropical fruit, hazelnut, toasted almond, butter.
    Mouthfeel characteristics: Rapidly increases smoothness, volume, and freshness without imparting excessive tannins.
    Dosage: 1-4 g/L in white vinification 
                     1-6 g/L in red vinification
    Contact time: Minimum of 4 weeks during ageing. During fermentation, contact time is equal to the length of fermentation. 
    Trials: Enartis USA offers trial kits for our oak chips. Please inquire for more information.

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    Quantity

     

    35-925-0010
    10 Kg
    $135.00
    - +

  16. Incanto Chips Toffee

    Composition: Medium to Heavy-Toasted French Oak
    Sensory aroma characteristics: Cafe macchiato, toasted bread, toasted almond, hazelnut, vanilla, and apricot.
    Mouthfeel characteristics: Very smooth, sweet, and complex.
    Dosage: 1-4 g/L in white vinification 
                     1-6 g/L in red vinification
    Contact time: Minimum of 4 weeks during ageing. During fermentation, contact time is equal to the length of fermentation. 
    Trials: Enartis USA offers trial kits for our oak chips. Please inquire for more information.

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    Product

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    Price

    Quantity

     

    35-924-0010
    10 Kg
    $135.00
    - +

  17. Incanto Chips Special Fruit

    Composition: Medium-Toasted French Oakbr>Sensory aroma characteristics: Light spice, toast, chocolate, caramel, and vanilla notes that enhance fruitiness and complexity.
    Mouthfeel characteristics: Increases smoothness, volume, and structure without imparting excessive tannins.
    Dosage: 1-4 g/L in white vinification 
                     1-6 g/L in red vinification
    Contact time: Minimum of 4 weeks during ageing. During fermentation, contact time is equal to the length of fermentation. 
    Trials: Enartis USA offers trial kits for our oak chips. Please inquire for more information.

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    Price

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    35-923-0010
    10 Kg
    $135.00
    - +

  18. Incanto Chips Natural

    Composition: Untoasted French Oak
    Sensory aroma characteristics: Enhances fruit and freshness while preserving varietal characters.
    Mouthfeel characteristics: Increases wine structure, volume, and smoothness while improving balance and finesse.
    Dosage: 1-4 g/L in white vinification 
                     1-6 g/L in red vinification
    Contact time: Minimum of 4 weeks during ageing. During fermentation, contact time is equal to the length of fermentation. 
    Trials: Enartis USA offers trial kits for our oak chips. Please inquire for more information.

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    Product

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    Price

    Quantity

     

    35-922-0010
    10 Kg
    $80.00
    - +

  19. Incanto Chips Dark Chocolate

    Composition: Medium to Heavy-Toasted French Oak
    Sensory aroma characteristics: Dark chocolate, cocoa, black coffee, toasted almond, toasted hazelnut, licorice, and pepper.
    Mouthfeel characteristics: Increased volume, structure, and tannins. 
    Dosage: 1-4 g/L in white vinification 
                     1-6 g/L in red vinification
    Contact time: Minimum of 4 weeks during ageing. During fermentation, contact time is equal to the length of fermentation. 
    Trials: Enartis USA offers trial kits for our oak chips. Please inquire for more information.

     

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    Product

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    Price

    Quantity

     

    35-921-0010
    10 Kg
    $135.00
    - +

  20. Incanto Chips Cream

    Composition: Medium-Toasted French Oak
    Sensory aroma characteristics: Vanilla, coconut, butter, cappuccino, and licorice.
    Mouthfeel characteristics: Increases smoothness, volume, and sweetness without imparting excessive tannins. 
    Dosage: 1-4 g/L in white vinification 
                     1-6 g/L in red vinification
    Contact time: Minimum of 4 weeks during ageing. During fermentation, contact time is equal to the length of fermentation. 
    Trials: Enartis USA offers trial kits for our oak chips. Please inquire for more information.

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    Product

    Size

    Price

    Quantity

     

    35-920-0010
    10 Kg
    $135.00
    - +

  21. Incanto Chips Caramel

    Composition: Medium-Toasted French Oak
    Sensory aroma characteristics: Caramel, cappuccino, toasted sugar, butter, almond, toasted hazelnut, vanilla, and light spice.
    Mouthfeel characteristics: Particularly increased smoothness and sweetness.
    Dosage: 1-4 g/L in white vinification 
                     1-6 g/L in red vinification
    Contact time: Minimum of 4 weeks during ageing. During fermentation, contact time is equal to the length of fermentation. 
    Trials: Enartis USA offers trial kits for our oak chips. Please inquire for more information.

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    Product

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    Price

    Quantity

     

    35-919-0010
    10 Kg
    $135.00
    - +

  22. Enartis Tan Toffee
    • Ellagic tannins extracted from medium/heavy-toasted French oak, aged in open air spaces for minimum two years.
    • Increases custard, butterscotch and toffee aromas and prevents reductive characters.
    • Improves wine structure and length and softens astringency.
    • Balances wine redox potential.

    Recommendations: Prevent reductive notes; increase vanilla and toffee aromas; increase structure and softness.
    Dosage: 1-15 g/hL (0.08-1.3 lb/1,000 gal)

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    35-313-0500
    500 g
    $247.50
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  23. Enartis Tan Vanilla
    • Ellagic tannins extracted from medium-toasted French oak aged in open air spaces for minimum two years.
    • Increases vanilla, custard and coconut aromas and prevents reductive characters.
    • Improves wine structure and “sweetness.”
    • Balances wine redox potential.

    Recommendations: Prevent reductive notes; increase vanilla and coconut aromas; increase structure.
    Dosage: 1-15 g/hL (0.08-1.3 lb/1,000 gal)

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    Price

    Quantity

     

    35-314-0500
    500 g
    $247.50
    - +

  24. Enartis Tan SLI

    For Use in Winemaking

    • Ellagic tannins extracted from long-seasoned, untoasted oak with a unique process that avoids high temperatures.
    • Extraordinary capability to scavenge oxygen and radicals, chelate metals, reduce wine redox potential.
    • Eliminates mercaptan reductive notes.
    • Protects from oxidation, strengthens protective action of SO2 and improves wine shelf life.

    Recommendations: Antioxidant; scavenge radicals; chelate metals; stabilize wine redox potential; improve shelf life.
    Dosage: 0.5-15 g/hL (0.04-1.3 lb/1,000 gal)

    For Use in Cider Making

    • Ellagic tannins extracted from long-seasoned, untoasted oak with a unique process which avoids high temperatures
    • Extraordinary capability to scavenge oxygen and radicals, chelate metals and reduce redox potential
    • Eliminates reductive notes due to mercaptans
    • Protects from oxidation, strengthens action of SO2 and improves shelf life throughout maturation and at bottling

    Dosage: 3-15 g/hL (.25-1.3 lb/1,000 gal) during maturation
                   0.5-3 g/hL (0.04-.25 lb/1,000 gal) at bottling

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    Price

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    35-308-0500
    500 g
    $182.50
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  25. Incanto Chips Spice

    Composition: Blend of French and American oak treated with different toasting process.
    Sensory aroma characteristics: Gives very complex and intense spice aroma. Very positive results when used in Pinot Noir, Syrah, Cabernet Sauvignon, Sangiovese and Primitivo.
    Mouthfeel characteristics: Increased smoothness and structure.
    Dosage: 1-4 g/L in white vinification 
                     1-6 g/L in red vinification
    Contact time: Minimum of 4 weeks during ageing. During fermentation, contact time is equal to the length of fermentation. 
    Trials: Enartis USA offers trial kits for our oak chips. Please inquire for more information.

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    Product

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    Price

    Quantity

     

    35-926-0010
    10 Kg
    $210.00
    - +

  26. Plantis AF-P

    For Use in Winemaking

    • Pure, allergen-free and gluten-free potato protein.
    • One of the most reactive proteins!
    • Removes catechins and small molecular weight polyphenols responsible for oxidation and astringency.
    • Alternative to gelatin, casein and potassium caseinate.

    Recommendations: Allergen-free; vegan; treat oxidation; remove browning; reduce astringency.
    Usage: Dissolve in 10 times its weight of cold water. Stir constantly during addition.
    Dosage: 5-30 g/hL (0.4-2.5 lb/1,000 gal)

    For Use in Cider Making

    • Pure and gluten-free potato protein. Alternative to gelatin, isinglass and potassium caseinate
    • Removes catechins and small molecular weight polyphenols responsible for oxidation and astringency

    Dosage: 5-30 g/hL (0.4-2.5 lb/1,000 gal)

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    Product

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    Price

    Quantity

     

    35-761-0001
    1 Kg
    $95.00
    - +
    35-761-0010
    10 Kg
    $900.00
    - +
  27. Unico #1

    Unico #1 is extracted from toasted oak selected for the quality and richness of its aroma. Due to the low temperature and low pressure employed during the production process, these aromatic compounds are concentrated and captured in the final product. Unico #1 has the most intense vanilla-chocolate-toasted oak aromas that you can experience from a tannin. At the same time, it contributes body and can be successfully used on both red and white wines.
    Application: Finishing tannin.
    Dosage: 1-15 g/hL (0.08-1.2 lb/1,000 gal)

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    Price

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    35-380-0250
    250 g
    $328.75
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  28. Combistab AF

    A complex containing PVPP, plant protein and silica. It is highly effective in the prevention and treatment of oxidation, pinking and the reduction of bitterness. Combistab AF is designed for those who prefer to manage the use of bentonite separately.
    Application: Clarify and stabilize wine; prevent and treat oxidation and pinking.
    Dosage: 10-50 g/hL (0.8-4.2 lb/1,000 gal)

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    Product

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    Price

    Quantity

     

    35-667-0001
    1 Kg
    $47.50
    - +
    35-667-0010
    10 Kg
    $375.00
    - +
  29. Claril AF

    A blend containing bentonite, PVPP, plant protein and silica. Claril AF is recommended for the elimination of phenolic compounds responsible for oxidation and bitterness. The presence of bentonite in the formulation increases protein stability and guarantees good clarification.
    Application: Clarification of must and wine; prevent and treat oxidation and pinking.
    Dosage: 50-150 g/hL (4.2-12.6 lb/1,000 gal) in juice
                   30-80 g/hL (2.5-6.7 lb/1,000 gal) in wine

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    35-666-0010
    10 Kg
    $350.00
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  30. Enartis Tan Extra

    A pure oak tannin specifically selected for treatment of white and red wines during maturation. It is characterized by intense aromatic notes of vanilla, caramel, cocoa and toasted wood, accompanied by distinct sensations of softness and sweetness. It does not require long contact times and rapidly improves gustatory equilibrium and aromatic complexity.
    Application: Finishing; enhance oak notes and complexity.
    Dosage: 3-15 g/hL (0.25-1.2 lb/1,000 gal)

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    Price

    Quantity

     

    35-335-0250
    250 g
    $154.50
    - +
    35-335-0001
    1 Kg
    $600.00
    - +
  31. Enartis Tan Coeur de Chene

    A blend of ellagitannins extracted from the same wood used for barrels, seasoned at length in open air, and then toasted. Enartis Tan Coeur de Chêne can be used to prolong the life span of barrels. It contributes hints of vanilla and spice to wine, and produces a soft and well-balanced tannin structure.
    Application: Finishing; extend the life of barrels.
    Dosage: 3-10 g/hL (0.25-0.8 lb/1,000 gal)

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    35-330-0250
    250 g
    $95.00
    - +
    35-330-0001
    1 Kg
    $365.00
    - +
  32. Enartis Tan Max Nature
    • Condensed and ellagic tannins extracted from exotic species of wood
    • Designed for mouthfeel and aromatic improvement
    • Removes reductive characters, masks herbaceous notes and increases aromatic freshness and complexity
    • Contributes to mouthfeel by increasing roundness and filling mid-palate

    Tip: Enartis Tan Max Nature can be added during fermentation, during ageing and as late as two days before  bottling.
    Recommendations: Improve mouthfeel; remove off-aromas; treat reductive notes; mask herbaceous notes; freshen aromas; enhance aromatic complexity; white, rosé, sparkling and red wines.

    Dosage: 3-15 g/hL (0.25-1.3 lb/1,000 gal)

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    Price

    Quantity

     

    35-320-0500
    500 g
    $40.00
    - +
    35-320-0001
    1 Kg
    $68.00
    - +
    35-320-0010
    10 Kg
    $580.00
    - +
  33. Enartis Tan Napa

    Tannin extracted from toasted American oak. When added during white and red wine maturation, Enartis Tan Napa enhances aromas of caramel, coconut, coffee and cocoa and increases wine structure and sweetness. Napa also has a good antioxidant effect and can be added to used barrels to reintegrate their original content of tannin and improve their impact on color stability. In some cases, it can reduce wine bitterness and astringency.
    Application: Increase aroma complexity and structure.
    Dosage: 3-15 g/hL (0.25-1.2 lb/1,000 gal)

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    Product

    Size

    Price

    Quantity

     

    35-307-0250
    .25 Kg
    $275.00
    - +
    35-307-0001
    1 Kg
    $910.00
    - +
  34. Enartis Tan Superoak

    Enartis Tan Superoak is a tannin specifically designed for addition during maturation. Its balanced blend of oak and condensed tannins makes it well-suited to improve color stabilization of red wines and is designed to be used during micro-oxygenation. The sensory profile is characterized by distinct sensations of volume and softness as well as light aromas of toasted oak. Enartis Tan Superoak is effective in releasing aromas of wines that have been aged in barrels and to freshen light red and white wines.
    Application: Stabilize color; micro-oxygenation; increase volume and complexity.
    Dosage: 5-20 g/hL (0.4-1.7 lb/1,000 gal)

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-370-0001
    1 Kg
    $55.00
    - +

  35. Enartis Tan Dark Chocolate

    Tannin obtained from French oak with extended seasoning and medium-heavy toast. Enartis Tan Dark Chocolate enhances sensory characteristics such as chocolate and spice aromas, structure and softness found in barrel-aged wines. Tan Dark Chocolate also helps integrate tannin and aromatic components of used barrels. It also helps prevent and correct reductive odors.
    Application: Finishing; extend the life of barrels.
    Dosage: 0.5-15 g/hL (0.04-1.2 lb/1,000 gal)

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-361-0500
    500 g
    $475.00
    - +

  36. Enartis Tan Elevage

    For Use in Winemaking

    • Ellagic tannins extracted from oak staves aged in open air.
    • Good antioxidant protection and treats reductive characters.
    • Imparts elegant vanilla, caramel and licorice notes.
    • Increases wine structure.

    Recommendations: Antioxidant; treat reductive notes; improve mouthfeel; elegant oak and spicy notes.
    Dosage: 2-15 g/hL (0.2-1.3 lb/1,000 gal)

    For Use in Cider Making

    • Ellagic tannins extracted from oak staves aged in open air
    • Good antioxidant protection and treats reductive characters
    • Imparts elegant vanilla, caramel and licorice

    Dosage: 2-15 g/hL (0.17-1.3 lb/1,000 gal)

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-340-0001
    1 Kg
    $230.00
    - +

  37. Enartis Tan Rich

    Enartis Tan Rich is a mixture of condensed and oak tannins. In red wines, it protects against oxidation, helps stabilize color and contributes to sensory quality by enriching the bouquet with pleasant aromatic notes of oak and increasing structure. In white wines, Enartis Tan Rich improves sensory characteristics and contributes to protein stabilization and clarification.
    Application: Enhance structure of light wines; color stabilization.
    Dosage: 5-20 g/hL (0.4-1.7 lb/1,000 gal)

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-325-0001
    1 Kg
    $75.00
    - +

  38. Plantis AF

    A pure, gluten free plant protein. Plantis AF has the ability to remove catechins and short chain-length polyphenols which are responsible for oxidation and the onset of bitterness. It can be used alone in wine clarification, or more recommended, in combination with other clarifying agents, such as bentonite. Plantis AF is designed for winemakers that want to make their own blends for fining, or want a vegan alternative.
    Application: Clarification of must and wine; prevent and treat oxidation.
    Dosage: 10-30 g/hL (0.8-2.5 lb/1,000 gal)

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-760-0002
    20 Kg
    $450.00
    - +

  39. Neoclar AF

    A blend of bentonite, gelatin and activated carbon, it can be used to treat white, rosé and red wines as well as juice. Neoclar AF ensures fast and thorough clarification with a minimal amount of lees. The combination of several organic clarifiers improves the organoleptic features of wine, while the bentonite ensures proper protein stability. The product gives red wines remarkable stability without affecting color. Particularly effective in reducing herbaceous characters, it also improves filterability.
    Application: Clarification of must and wine.
    Dosage: 100-150 g/hL (8.3-12.6 lb/1,000 gal) in juice
                   40-100 g/hL (3.3-8.3 lb/1,000 gal) in wine

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-670-0001
    1 Kg
    $30.00
    - +

  40. Protomix AF

    Complex containing bentonite, PVPP, plant protein and cellulose. Protomix AF is designed to clarify musts while simultaneously removing oxidizing and oxidizable polyphenolic substances along with proteins responsible for wine instability. It can also be used during alcoholic fermentation to detoxify must and enhance the metabolic activity of yeast.
    Application: Clarify and stabilize wine; prevent and treat oxidation.
    Dosage: During fermentation: 50-100 g/hL (4.2-8.3 lb/1,000 gal)
                  Wine: 30-100 g/hL (2.5-8.3 lb/1,000 gal)

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-668-0010
    10 Kg
    $255.00
    - +

  41. Goldenclar Instant

    For Use in Winemaking

    • Granulated food-grade gelatin. High molecular weight, very low hydrolysis and very high charge density.
    • Improves clarity and filterability.
    • Reduces astringency and softens mouthfeel without affecting structure.
    • Allergen-free alternative to egg albumin.

    Recommendations: Allergen-free; clarification; reduce bitterness; reduce astringency; soften mouthfeel; aged red wines.
    Usage: Dissolve in 20 times its weight of room temperature water. Stir constantly during addition.
    Dosage: 2-12 g/hL (0.17-1 lb/1,000 gal)

    For Use in Cider Making

    • Allergen-free alternative to egg albumin
    • Granulated food-grade gelatin. High molecular weight, very low hydrolysis and very high charge density
    • Improves clarity and filterability
    • Reduces astringency and softens mouthfeel without affecting cider structure

    Dosage: 2-12 g/hL (0.17-1 lb/1,000 gal)

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-626-0001
    1 Kg
    $40.00
    - +

  42. Effergran 5

    Drawing on its experience in the enological field, Enartis has developed two products: Efferbarrique and Effergran Dose 5. These granular metabisulfite products have been created for use during the ageing of wine in barrels.
    Application: Sulfiting for barrels and small containers.
    Dosage: each package of Effergran Dose 5 releases 5 grams of SO2

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-805-0000
    Box of 25 sachets
    $17.00
    - +

  43. Efferbarrique 2

    Drawing on its experience in the enological field, Enartis has developed two products: Efferbarrique and Effergran Dose 5. These granular metabisulfite products have been created for use during the ageing of wine in barrels.
    Application: Sulfiting for barrels and small containers.
    Dosage: each package of Efferbarrique releases 2 grams of SO2

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-800-0000
    Box of 40 sachets
    $18.00
    - +

  44. Winy

    For Use in Winemaking

    Pure and high quality potassium metabisulfite. Winy’s multiple functions are indispensable in winemaking. It is capable of oxygen scavenging, reducing oxidation, killing unwanted microflora, rendering polyphenols more soluble and acts as an antioxidasic agent against oxidases (laccase and tyrosinase).
    Recommendations: Sulfiting for grapes, must and wine.
    Dosage: 1 g of Winy develops approx. 0.56 g of SO2

    For Use in Cider Making

    • Pure and high quality potassium metabisulfite
    • Capable of scavenging oxygen, reducing oxidation, killing unwanted micro-flora, rendering polyphenols more soluble
    • Acts as an antioxidasic agent against oxidases (laccase and tyrosinase) throughout cider making

    Dosage: 1 g of Winy contains approx. 0.56 g of SO2
                   1 g into 1 L contains approx. 560 ppm SO2

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-820-0001
    1 Kg
    $4.50
    - +
    35-820-0025
    25 Kg
    $72.50
    - +
  45. Surli Vitis Plus

    A blend of select grape skin tannins and Gum Arabic. Surlì Vitis Plus is a new product developed by Enartis R&D to meet the North American demand for a naturally-derived adjunct for use prior to bottling. It improves sensory characteristics without the use of classic fining agents such as gelatins, egg albumin, etc. Wines treated with Surlì Vitis Plus are perceived as more balanced and round with increased structure in the mid-palate, a fresher aroma, as well as increased perception of sweetness.
    Application: Improve sensory characteristics prior to bottling.
    Dosage: 2-15 g/hL (0.2-1.2 lb/1,000 gal)

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-465-0250
    250 g
    $82.50
    - +

  46. Surli Velvet Plus

    For Use in Winemaking

    • Completely soluble yeast polysaccharides rich in sulfur- containing peptides
    • Antioxidant properties to extend shelf life of wine
    • Enhances aromatic complexity and intensity, increases volume and roundness and reduces the sensation of astringency
    • Improves colloidal structure and stability of wine

    Tip: Filterable, Surlì Velvet Plus can be added immediately prior to bottling.
    Recommendations: Antioxidant; extend wine shelf life; improve colloidal stability; aroma complexity; white, rosé and red wines; pre-bottling.
    Dosage: 1-10 g/hL (0.08-0.8 lb/1,000 gal)

    For Use in Cider Making

    • Completely soluble yeast polysaccharides rich in sulfurcontaining peptide
    • Antioxidant properties to extend shelf life
    • Enhances aromatic complexity and intensity, increases volume and roundness and reduces the sensation of astringency
    • Improves colloidal structure and stability

    Application: Filterable, Surlì Velvet Plus can be added immediately prior to bottling.
    Dosage: 1-10 g/hL (0.08-0.8 lb/1,000 gal)

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-460-0500
    500 g
    $327.50
    - +

  47. Surli Velvet
    • Completely soluble yeast cell wall polysaccharides.
    • Enhances aromatic complexity and intensity, increases volume and roundness and reduces the sensation of astringency.
    • Improves colloidal structure and stability of wine.

    Tip: Filterable, Surli Velvet can be added immediately prior to bottling.
    Recommendations: Improve colloidal stability; aroma complexity; white, rosé and red wines; cider; pre-bottling.
    Dosage: 0.50-5 g/hL (0.04-0.4 lb/1,000 gal)

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-455-0500
    500 g
    $320.00
    - +

  48. Incanto Barrel Boost Vanilla

    Composition: Medium-Toasted American Oak
    Sensory aroma characteristics: Vanilla, coconut, cinnamon, Bourbon, honey, tropical fruit, hazelnut, toasted almond, butter.
    Mouthfeel characteristics: Rapidly increases smoothness, volume, and freshness without imparting excessive tannins. 
    Dosage: One chain per barrel corresponds to the addition of 25% new toasted oak 
    Contact time: Minimum of 4 months, 6 months optimal.

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-930-0005
    24 Ministaves
    $98.00
    - +

  49. Incanto Barrel Boost Toffee

    Composition: Medium to Heavy-Toasted French Oak Ministaves
    Sensory aroma characteristics: Cafe macchiato, toasted bread, toasted almond, hazelnut, vanilla, and apricot.
    Mouthfeel characteristics: Very smooth, sweet, and complex. 
    Dosage: One chain per barrel corresponds to the addition of 25% new toasted oak 
    Contact time: Minimum of 4 months, 6 months optimal.

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-930-0004
    24 Ministaves
    $98.00
    - +

  50. Incanto Barrel Boost Special Fruit

    Composition: Medium-Toasted French Oak
    Sensory aroma characteristics: Light spice, toast, chocolate, caramel, and vanilla notes that enhance fruitiness and complexity. Mouthfeel characteristics: Increases smoothness, volume, and structure without imparting excessive tannins. 
    Dosage: One chain per barrel corresponds to the addition of 25% new toasted oak 
    Contact time: Minimum of 4 months, 6 months optimal.

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-930-0003
    24 Ministaves
    $98.00
    - +

  51. Incanto Barrel Boost Dark Chocolate

    Composition: Medium to Heavy-Toasted French Oak
    Sensory aroma characteristics: Dark chocolate, cocoa, black coffee, toasted almond, toasted hazelnut, licorice, and pepper.
    Mouthfeel characteristics: Increased volume, structure, and tannins. 
    Dosage: One chain per barrel corresponds to the addition of 25% new toasted oak 
    Contact time: Minimum of 4 months, 6 months optimal.

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-930-0002
    24 Ministaves
    $98.00
    - +

  52. Incanto Barrel Boost Caramel

    Composition: Medium-Toasted French Oak
    Sensory aroma characteristics: Caramel, cappuccino, toasted sugar, butter, almond, toasted hazelnut, vanilla, and light spice.
    Mouthfeel characteristics: Particularly increased smoothness and sweetness. 
    Dosage: One chain per barrel corresponds to the addition of 25% new toasted oak 
    Contact time: Minimum of 4 months, 6 months optimal.

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-930-0001
    24 Ministaves
    $98.00
    - +

  53. Incanto Barrel Boost Cream

    Composition: Medium-Toasted French Oak Ministaves
    Sensory aroma characteristics: Vanilla, coconut, butter, cappuccino, and licorice.
    Mouthfeel characteristics: Increases smoothness, volume, and sweetness without imparting excessive tannins.
    Dosage: One chain per barrel corresponds to the addition of 25% new toasted oak
    Contact time: Minimum of 4 months, 6 months optimal.

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-930-0000
    24 Ministaves
    $98.00
    - +

  54. Enartis Zym RS

    For Use in Winemaking

    • Liquid pectolytic enzyme with hemicellulasic and other side activities to break down “hairy zone” of pectins.
    • Intense and fast depectinization.

    Recommendations: “Difficult-to-clarify” juice; varieties rich in pectins; mechanical grape processing.
    Dosage: 1-3 mL/hL (38-114 mL/1,000 gal)

    For Use in Cider Making

    • Liquid pectolytic enzyme with hemicellulasic and other side activities to break down the “hairy zone” of pectins
    • Intense and rapid depectinization reaction
    • Reduces solid content and improves filtration

    Applications: Prior to fermentation in juice and post fermentation in difficult to clarify ciders.
    Dosage: 1-3 mL/hL (38-114 mL/1,000 gal) for juice
                   3-6 mL/hL (114-227 mL/1,000 gal) for cider

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-160-0001
    1 Kg
    $153.00
    - +

  55. Enartis Zym Caractere

    For Use in Winemaking

    • Micro-granulated pectolytic enzyme with hemicellulasic and ß-glucosidasic activities.
    • Reduces juice viscosity, maximizes juice yield, improves filterability and increases aromatic intensity of wines from grapes with glycosylated precursors (terpenes, norisoprenoids…).

    Dosage: 10-30 g/ton in maceration

    For Use in Cider Making

    • Micro-granulated powdered pectolytic enzyme with hemicellulasic and ß-glucosidasic activities
    • Reduces cider viscosity, and improves filterability
    • Increases aromatic intensity and complexity

    Applications: Addition to cider only, post-fermentation.
    Dosage: 3-6 g/hL (0.25-0.50 lbs/1,000 gal) for cider

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-125-0250
    250 g
    $62.50
    - +

  56. Citrogum Plus

    Product

    Size

    Price

    Quantity

     

    35-728-0025
    25 Kg
    $375.00
    - +

  57. Citrogum Plus

    Product

    Size

    Price

    Quantity

     

    35-728-0001
    1 L
    $20.00
    - +

  58. Citrogum Plus

    Product

    Size

    Price

    Quantity

     

    35-728-0025
    25 Kg
    $375.00
    - +
    35-728-0001
    1 L
    $20.00
    - +
  59. Enartis Zym RS(P)

    For Use in Winemaking

    • Micro-granulated pectolytic enzyme with hemicellulasic and other side activities to break down “hairy zone” of pectins.
    • Intense and fast depectinization.

    Recommendations: “Difficult-to-clarify” juice; varieties rich in pectins; mechanical grape processing.
    Dosage: 1-2 g/hL (0.08-0.17 lb/1,000 gal)

    For Use in Cider Making

    • Micro-granulated powdered pectolytic enzyme with hemicellulasic and other side activities to break down the“hairy zone” of pectins
    • Intense and rapid depectinization reaction
    • Reduces solid content and improves filtration

    Applications: Prior to fermentation in juice and post fermentation in difficult to clarify ciders.
    Dosage: 1-3 g/hL (0.08-0.25 lb/1,000 gal) for juice
                   3-6 g/hL (0.25-0.50 lb/1,000 gal) for cider

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-160-0100
    100 g
    $16.50
    - +

  60. Maxigum

    Maxigum is a liquid solution of Gum Arabic obtained from Acacia Verek. Because of its high molecular weight and highly branched structure, Maxigum is extremely effective in preventing the precipitation of color substances in wines ready for bottling. It also improves the sensory features of wine by increasing structure and mouthfeel and reducing the astringency of tannins. The sulfur dioxide contained in this preparation ensures its microbiological stability, so it can be added following microfiltration.
    Application: Color stabilization in red wines, increase structure and mouthfeel.
    Dosage: 0.2-1 mL/L (0.76-3.8 L/1,000 gal)

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-735-0001
    1 L
    $15.50
    - +
    35-735-0025
    25 Kg
    $225.00
    - +
  61. Citrogum Dry

    Citrogum® Dry is the granulated form of Citrogum®. The special granulation process allows this impurity-free Gum Arabic to dissolve quickly both in water and wine without forming lumps. When dissolved, the properties of Citrogum® Dry (low calcium content, solution clarity, sensory and stabilizing characteristics, filterability) are similar to those of liquid Citrogum®. The applications are therefore the same.
    Application: Tartrate stabilization, reduce astringency, soften mouthfeel.
    Dosage: 10-100 g/hL (0.8-8.3 lb/1,000 gal)

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-730-0001
    1 Kg
    $40.00
    - +
    35-730-0015
    15 Kg
    $465.00
    - +
  62. Citrogum

    For Use in Winemaking

    • Solution of Gum Arabic extracted from Acacia Seyal with low calcium content and high hydrolysis
    • Prevents precipitation of colloids, pigments and tartrates
    • Improves wine balance and organoleptic features
    • Enhances aroma, reduces bitterness and astringency and increases softness and body
    • The most filterable gum on the market! No filter membrane clogging effect!

    Recommendations: Tartrate stability; reduce astringency perception; soften mouthfeel.
    Dosage: 0.5-2 mL/L (1.9-7.6 L/1,000 gal)

    For Use in Cider Making

    • Gum Arabic solution extracted from Acacia Seyal. The most filterable gum on the market! No membrane filter clogging effect
    • Prevents precipitation of tartrates
    • Improves balance and organoleptic features
    • Reduces bitterness and astringency while increasing softness and body weight

    Dosage: 0.5-2 mL/L (1.9-7.6 L/1,000 gal)

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-725-0001
    1 L
    $11.00
    - +
    35-725-0025
    25 Kg
    $187.50
    - +
    35-725-0200
    200 Kg
    $1,000.00
    - +
    35-725-1000
    1000 Kg
    $4,500.00
    - +
  63. Aromagum

    For Use in Winemaking

    • Gum Arabic solution.
    • Stabilizes wine aromas, intensifies fruit aroma perception and maintains freshness over time after bottling.
    • When used at recommended dosages, it has a limited blocking effect on filtration membranes and can be added to wine before microfiltration.

    Recommendations: Aromas stability; reduce astringency perception.
    Dosage: 0.5-1 mL/L (1.9-3.8 L/1,000 gal)

    For Use in Cider Making

    • Gum Arabic solution
    • Stabilizes aromas, intensifies fruit aroma perception and maintains freshness over time after bottling

    Application: When used at recommended dosages, it has a limited blocking effect on filtration membranes and can be added before microfiltration.
    Dosage: 0.5-1 mL/L (1.9-3.8 L/

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-720-0001
    1 L
    $13.00
    - +
    35-720-0025
    25 Kg
    $243.75
    - +
  64. Enartis Tan Clar
    • Micro-granulated ellagic tannins.
    • Highly reactivity with proteins, it facilitates clarification, improves protein stability and reduces bentonite protein fining.

    Recommendations: Protein removal; clarification; white and rosé wines.
    Dosage: 4-10 g/hL (0.3-0.8 lb/1,000 gal)

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-315-0001
    1 Kg
    $34.00
    - +
    35-315-0012
    12.5 Kg
    $250.00
    - +
  65. Incanto N.C. Prowine
    A soluble alternative to oak alternatives for red wine ageing. INCANTO N.C. PROWINE is a formulation made of tannins and polysaccharides created to mimic the effect of treatment with medium-plus-toasted French Oak alternatives during ageing. When used in red wine, INCANTO N.C. PROWINE provides notes of coffee, cappuccino, hazelnut, vanilla and white pepper, which enhance aromatic complexity by integrating with fruit aromas in wine. Its tannins and polysaccharides provide structure and sweetness while minimizing bitter sensations. Additionally, it contributes to color stabilization and prevents the formation of reductive characters. It is highly recommended during micro-oxygenation.
    Learn More

    Product

    Size

    Price

    Quantity

     

    35-926-0005
    5 Kg
    $522.50
    - +

  66. Cellogum L

    Carboxymethyl cellulose (CMC) in a water solution specifically formulated for enological use. To be used in a finished wine to prevent the precipitation of potassium bitartrate crystals after bottling. Cellogum L has long lasting results and can completely eliminate the need for cold stabilization, significantly reducing energy costs and processing times. The liquid form makes for an easy and immediate application of CMC.
    Application: Tartrate stabilization.
    Dosage: 100-200 mL/hL (3.8-7.4 L/1,000 gal)

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-795-0001
    1 L
    $8.00
    - +
    35-795-0025
    25 Kg
    $156.25
    - +
  67. Cellogum Mix

    Cellogum Mix is a tartrate stabilizer specific for white and rosé wines. It is made of a water solution of low viscosity Carboxymethyl cellulose and a selected high hydrolysis Gum Arabic that is easy to filter. The components of the two products act in synergy by blocking the processes of nucleation and growth of the tartrate crystals, thus preventing precipitation in the bottle. The liquid form allows for simple and fast use.
    Application: Tartrate stabilization of white and rose wines.
    Dosage: 30-100 mL/hL (1.1-3.8 L/1,000 gal)

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-797-0025
    25 Kg
    $337.50
    - +

  68. Enartis Tan Uvaspeed

    Enartis Tan Uvaspeed is a tannin extracted from unfermented white grape skins specifically for the treatment of wines during the maturation phase. The speed at which the tannin is extracted helps prevent oxidation and microbial degradation. Enartis Tan Uvaspeed immediately provides intense fruit notes as well as increased structure and softness which contribute to the overall balance of wine. Due to its limited reactivity with proteins, it can be used immediately prior to bottling.
    Application: Decrease astringency; increase structure and fruit notes.
    Dosage: 3-20 g/hL (0.25-1.7 lb/1,000 gal)

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-365-0250
    250 g
    $100.00
    - +
    35-365-0001
    1 Kg
    $380.00
    - +
  69. Enartis Tan Skin

    A condensed tannin extracted from the skin of pressed (not fermented) white grapes. Its addition to must or wine immediately after primary fermentation provides better color stability and prevents oxidation. In white wines, it can be used as a fining agent in combination with gelatin. Moreover, its addition enhances fruit aromas and improves structure, mouthfeel and complexity of white, red and rosé wines.
    Application: Antioxidant protection; increase structure and fruit notes.
    Dosage: 3-20 g/hL (0.25-1.7 lb/1,000 gal)

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-360-0250
    250 g
    $112.50
    - +
    35-360-0001
    1 Kg
    $420.00
    - +
  70. Enartis Tan Uva

    For Use in Winemaking

    • Grape seed tannin obtained from mature white grapes
    • Promotes color stability by condensation with anthocyanins
    • Enhances fruit aromas, balances astringency and improves structure, mouthfeel and complexity of wine

    Recommendations: Enhance fruity aromas; improve structure; decrease astringency perception; color stability.

    Dosage: 3-10 g/hL (0.25-0.8 lb/1,000 gal)

    For Use in Cider Making

    • Grape seed tannin obtained from mature white grapes
    • Enhances apple flavors and aromas
    • Enriches mouthfeel in ciders and increases complexity

    Dosage: 3-10 g/hL (0.25-0.8 lb/1,000 gal)

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-355-0250
    250 g
    $96.25
    - +
    35-355-0001
    1 Kg
    $365.00
    - +
  71. Enartis Tan Elegance
    • Condensed tannins extracted from white grape skins.
    • Antioxidant, it protects from browning and preserves aromatic freshness.
    • Enhances fruit and floral notes, balances mouthfeel and increases length.
    • Improves aromatic stability and freshness through ageing.

    Recommendations: Antioxidant; increase length; enhance floral notes; white and rosé wines.
    Dosage: 5-15 g/hL (0.4-1.3 lb/1,000 gal)

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-350-0250
    250 g
    $47.50
    - +
    35-350-0001
    1 Kg
    $180.00
    - +
  72. Enartis Tan Fruitan

    A blend of condensed tannins, mainly extracted from fresh, physiologically ripe, white grape seeds. These proanthocyanidinic tannins interact with anthocyanins (the molecules responsible for color in red wines), binding and protecting them from oxidation. The use of Enartis Tan Fruitan during primary fermentation, or immediately thereafter, allows for better development and retention of color over time. When used in both red and white wine, it helps eliminate herbaceousness, enhance fruit characters and freshen aromas.
    Application: Color stabilization in red and rosé wines; increase structure and fruit notes.
    Dosage: 100-200 g/ton during maceration
                     3-10 g/hL (0.25-0.8 lb/1,000 gal) in wine

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-345-0500
    500 g
    $90.00
    - +
    35-345-0001
    1 Kg
    $165.00
    - +
  73. Enartis Tan Total Fruity

    Blend of tannins extracted from wood of red fruit trees and fresh white grape skins. To be used during ageing or pre-bottling of red wines to improve aromatic freshness, fruit aroma, structure, softness and antioxidant protection.
    Application: Freshen wine aromas; increase antioxidant protection.
    Dosage: 0.5-20 g/hL (0.04-1.7 lb/1,000 gal)

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-371-0001
    1 Kg
    $390.00
    - +

  74. Enartis Tan Fresh Fruit

    For Use in Winemaking

    • Condensed tannins extracted from lemon trees and white grape skins
    • Good antioxidant capacity
    • Freshens wine aromas, reduces overripe fruit notes, imparts softness and protects from oxidation

    Recommendations: Freshen aromas; enhance floral and citrus aromas.
    Dosage: 0.5-10 g/hL (0.04-0.8 lb/1,000 gal)

    For Use in Cider Making

    • Condensed tannins extracted from lemon trees and white grape skins
    • Excellent antioxidant capacity
    • Freshens apple aromas and imparts fresh apple texture in ciders with low tannins

    Dosage: 3-10 g/hL (0.25-0.8 lb/1,000 gal)

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-362-0001
    1 Kg
    $395.00
    - +

  75. Enartis Tan Microfruit

    Enartis Tan Microfruit is a formulation of condensed and hydrolysable tannins specifically developed to be used in conjunction with the micro-oxygenation of red and rosé wines. Microfruit, along with the synergistic action of oxygen, contributes to color stabilization, enhances aromas of fresh red fruit, increases the softness and sweetness of wine, and reduces bitterness and vegetal characters. Microfruit is particularly suitable during micro-oxygenation but it can be added for the same reasons post-fermentation up until one month prior to bottling, any time wine comes in contact with oxygen (racking, filtration, refrigeration...).
    Application: Micro-oxygenation of red and rosé wines.
    Dosage: 5-20 g/hL (0.4-1.7 lb/1,000 gal)

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-303-0001
    1 Kg
    $195.00
    - +

  76. Hydroclar 20

    A 20% liquid solution of food grade gelatin. This low hydrolyzed gelatin is for clarification of juice and wine and for removing excessive astringency.
    Application: Clarification of juice and wine; reduce astringency.
    Dosage: 15-40 mL/hL (0.6-1.5 L/1,000 gal) in juice
                  10-20 mL/hL (378-757 mL/1,000 gal) in white wines
                  30-60 mL/hL (1.1-2.3L/1,000 gal) in red wines

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-695-0001
    1 Kg
    $10.50
    - +
    35-695-0025
    25 Kg
    $212.50
    - +
  77. Clargel

    Gelatin with a high molecular weight in a liquid solution. It is very effective in clarifying both juice and wine. In high quality red wines, it improves balance by eliminating excessive astringency without reducing wine structure.
    Application: Clarification of juice and red wine; static clarification and flotation of must.
    Dosage: 40-150 mL/hL (1.5-5.7 L/1,000 gal) in juice
                   20-50 mL/hL (0.75-1.9 L/1,000 gal) in white wines
                   50-150 mL/hL (1.9-5.7 L/1,000 gal) in red wines

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-635-0001
    1 L
    $10.00
    - +
    35-635-0025
    25 Kg
    $187.50
    - +
  78. Pulviclar S

    Pulviclar S is an ultra-pure, food grade, warm soluble, granulated gelatin characterized by low hydrolysis and high charge density. Pulviclar S is a highly effective clarifier and stabilizer. It’s recommended for clarifying white juice and wine in conjunction with Sil Floc, Pluxbenton N, Bentolit Super or Enartis Tan Clar. In quality red wines, Pulviclar S improves balance by eliminating excess astringency at the end of the palate without reducing structure.
    Application: Clarification of must and wine; soften red wines for medium-long ageing.
    Dosage: 4-10 g/hL (0.3-0.8 lb/1,000 gal) in juice and white wines
                   8-15 g/hL (0.7-1.2 lb/1,000 gal) in red wines

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-630-0001
    1 Kg
    $28.00
    - +
    35-630-0020
    20 Kg
    $320.00
    - +
  79. Hydroclar 45

    A 45% liquid solution of food grade gelatin. This extremely hydrolyzed gelatin has a powerful tannin reducing effect. It is highly effective in removing undesirable tannins at the front of the palate and is therefore particularly suitable for softening pressed and young red wines.
    Application: Clarification of young red wines, clarification of must and press wine.
    Dosage: 10-25 mL/hL (378-950 mL/1,000 gal) in juice
                   7-15 mL/hL (265-950 mL/1,000 gal) in white wines
                   20-40 mL/hL (0.75- 1.5L/1,000 gal) in red wines

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-615-0001
    1 L
    $16.00
    - +
    35-615-0025
    25 Kg
    $312.50
    - +
  80. Hydroclar 30

    A 30% liquid solution of food grade gelatin. This medium hydrolyzed gelatin is for clarification of juice and wine and for removing excessive astringency. It is particularly effective in reducing the sensations of dryness and astringency that can be felt at the middle-end of the palate. It is also ideal for clarification of white juice by flotation.
    Application: Clarification and flotation of must; clarification of red, white and rosé wines; reduce astringency.
    Dosage: 15-40 mL/hL (0.6-1.5 L/1,000 gal) in juice
                  10-20 mL/hL (378-757 mL/1,000 gal) in white wines
                   0-60 mL/hL (1.1-2.3L/1,000 gal) in red wines

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-610-0001
    1 L
    $12.50
    - +
    35-610-0025
    25 Kg
    $262.50
    - +
  81. Finegel

    Finegel is a concentrated solution containing 200 g/L of high quality fish gelatin. Because the amino acid composition is similar to bovine and porcine gelatin, Finegel can be used for the clarification of wines for markets which prohibit treatment with substances of bovine or porcine origin. In white wines, it’s very effective in reducing oxidative and vegetal characteristics. In red wines, Finegel eliminates hard tannins and improves finesse, roundness and fruit aromas. It’s also helpful in color stabilization.
    Application: Reduce oxidative and vegetal characters; reduce astringency; color stabilization.
    Dosage: 20-100 mL/hL (0.75-3.8 L/1,000 gal)

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-640-0001
    1 L
    $25.00
    - +
    35-640-0000
    20 L
    $400.00
    - +
  82. Unico #3

    Unico #3 is a blend of condensed and hydrolysable tannins. As a result of the unique production process and the distinctive origin of its components, Unico #3 is able to freshen wine aroma by enhancing citrus and floral notes. Unico #3 is particularly suitable for treating white wines with slight oxidized and overripe aromas.
    Application: Increase aromatic freshness in red and white wines.
    Dosage: 1-10 g/hL (0.08-0.8 lb/1,000 gal)

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-395-0250
    250 g
    $165.00
    - +

  83. Unico #2

    Condensed tannin extracted from the wood of red fruit trees. Unico #2 will significantly enhance red fruit aromas such as cherry and black currant. Because of the special production process, Unico #2 contains aromatic compounds that boost the inherent fruit character of wine. It also results in wines with softness, structure and sweetness and reduces the sensation of harshness. It has been proven effective on both red and white wines.
    Application: Finishing tannin.
    Dosage: 1-15 g/hL (0.08-1.2 lb/1,000 gal)

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-375-0250
    250 g
    $195.00
    - +

  84. Protoclar

    Pure potassium caseinate containing over 90% protein. Manufactured using a special method designed to produce a product meeting the specific requirements of the wine industry. Protoclar dissolves readily in water, without forming lumps and causing minimal foaming.
    Application: Prevent and treat oxidation and pinking; reduce bitterness.
    Dosage: 20-100 g/hL (1.7-8.3 lb/1,000 gal)

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-645-0001
    1 Kg
    $61.00
    - +
    35-645-0025
    25 Kg
    $812.50
    - +
  85. Enartis Stab Micro M

    For Use in Winemaking

    • Preparation of pre-activated chitosan from Aspergillusniger and purified yeast hulls.
    • Specifically designed for treatment of juice or other turbid media.
    • Interacts with a wide spectrum of wine microorganisms (lactic acid bacteria, acetic acid bacteria and yeast), reduces their activity and growth, and precipitates them.
    • Reduces sulfide defects, VA and off-flavors production
    • Improves wine clarification and filterability.
    • Allergen-free, vegan alternative to lysozyme.

    Tip: Use Stab Micro M as a preventive treatment with must to improve Saccharomyces dominance, limit stuck fermentations and produce clean aromas.
    Recommendations: Control spoilage microorganisms; reduce reductive notes; allergen-free; vegan; white, rosé and red juices and wines.
    Dosage: 10-20 g/hL (0.8-1.7 lb/1,000 gal)

    For Use in Cider Making

    • Allergen-free, vegan alternative to lysozyme and SO2 for antimicrobial properties
    • Preparation of pre-activated chitosan from Aspergillus niger and purified yeast hulls
    • Designed for treatment of juice or other turbid media prior to or during fermentation
    • Interacts with a wide spectrum of microorganisms (lactic acid bacteria, acetic acid bacteria and yeast), reduces their activity and growth, and precipitates them
    • Reduces sulfide defects, VA and off-flavor production
    • Improves clarification and filterability

    Dosage: 5-20 g/hL (0.4-1.7 lb/1,000 gal)

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-762-0001
    1 Kg
    $275.00
    - +

  86. Potassium Bitartrate Powder, Food Grade

    Product

    Size

    Price

    Quantity

     

    30-130-0001
    per lb
    $15.00
    - +
    30-130-0050
    25 Kg
    $237.50
    - +
  87. Enartis Stab Micro

    For Use in Winemaking

    • Preparation of pre-activated chitosan from Aspergillus niger.
    • Removes spoilage organisms through fining.
    • Interacts with a wide spectrum of wine microorganisms (lactic acid bacteria, acetic acid bacteria and yeast), reduces their activity and growth, and precipitates them.
    • Helps reduce sulfide defects and improves wine clarification and filterability.
    • Allergen-free, vegan alternative to lysozyme.

    Recommendations: Control spoilage microorganisms; reduce reductive notes; allergen-free; vegan; white, rosé and red wines.
    Dosage: 3-20 g/hL (0.25-1.7 lb/1,000 gal)

    For Use in Cider Making

    • Allergen-free, vegan alternative to lysozyme and SO2 for antimicrobial properties
    • Preparation of pre-activated chitosan from Aspergillus niger
    • Removes spoilage organisms through fining
    • Recommended after fermentation and clarification with low turbidity
    • Interacts with a wide spectrum of microorganisms (lactic acid bacteria, acetic acid bacteria and yeast), reduces their activity and growth and precipitates them
    • Improves clarification and filterability

    Dosage: 3-20 g/hL (0.25-1.7 lb/1,000 gal)

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-761-0500
    500 g
    $300.00
    - +

  88. Citrostab rH

    Citrostab rH is a pre-bottling coadjunct with a balanced formulation for the efficient stabilization of wine redox potential and to protect bottled wine from undergoing oxidization alteration: pinking, white haze and atypical ageing. Each component in the blend reacts in synergy with the others in a calibrated way to block any oxidation that could occur due to oxygen absorption during bottling.
    Application: Stabilize redox potential and prevent sensory anomalies caused by oxidation.
    Dosage: 50 g/hL (0.8 lb/1,000 gal)

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-760-0001
    1 Kg
    $25.00
    - +

  89. Enartis Stab SLI

    Product

    Size

    Price

    Quantity

     

    35-763-0010
    10 Kg
    $300.00
    - +

  90. Enartis Stab SLI

    Product

    Size

    Price

    Quantity

     

    35-763-0001
    2.5 Kg
    $100.00
    - +

  91. Sorbosol

    Complex-action polyformulation to ensure chemical and biological stabilization of wines. SORBOSOL contains potassium sorbate to inhibit or stop fermentations and free sulfur dioxide to inhibit or kill unwanted bacterial infections. Potassium metabisulfite and potassium sorbate act synergistically to inhibit lactobacillus infections which may give wine a bitter taste. The combination of sulfur dioxide and ascorbic acid in SORBOSOL gives excellent antioxidant protection to ensure wine stability.

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-750-0001
    1 Kg
    $26.00
    - +

  92. Finecoll

    For Use in Winemaking

    • Granular isinglass.
    • Good for clarification and improving brilliance.
    • Reduces bitterness, oxidative and herbaceous characteristics without affecting wine structure.

    Tip: Isinglass is more efficient at low temperatures (<15°C, 59°F). Use in combination with Sil Floc or Pluxcompact to help settling and compacting lees.
    Recommendations: Reduce bitterness; clarification; brilliance. Usage: Dissolve in 100 times its weight of room temperature water. Allow to swell for 1-2 hours. Stir constantly during addition.
    Dosage: 1-4 g/hL (0.08-0.3 lb/1,000 gal)

    For Use in Cidermaking

    • Granular isinglass
    • Good for clarification and improving brilliance
    • Reduces bitterness, oxidative and herbaceous characteristics without affecting cider structure

    Dosage: 1-4 g/hL (0.08-0.3 lb/1,000 gal)

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-650-0250
    250 g
    $62.50
    - +
    35-650-0001
    1 Kg
    $205.00
    - +
  93. Stabyl MET

    For Use in Winemaking

    • Co-polymer of PVI/PVP (polyvinylimidazole/polyvinylpyrrolidone) and silica.
    • Absorbs heavy metals (high affinity with Cu) and removes hydroxycinnamic acids and low molecular weight catechins.
    • Prevents oxidation, browning and destruction of varietal thiols.
    • Prevents pinking and formation of copper haze.

    Tip: To increase effectiveness, keep STABYL MET in suspension in wine for at least 1-2 hours.
    Recommendations: Prevent oxidation; reduce browning; remove bitterness.
    Usage: Suspend in 20 times its weight of room temperature water. Allow to swell for 1 hour. Stir constantly during addition.
    Dosage: 20-50 g/hL (1.7-4.2 lb/1,000 gal)

    For Use in Cider Making

    • Co-polymer of PVI/PVP (polyvinylimidazole/ polyvinylpyrrolidone) and silica
    • Absorbs heavy metals (high affinity with Cu, Fe, Zn) and removes hydroxycinnamic acids and low molecular weight catechins
    • Removes excessive amounts of residual copper after copper treatment

    Dosage: 20-50 g/hL (1.7-4.2 lb/1,000 gal)

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-657-0010
    10 Kg
    $1,850.00
    - +
    35-657-0002
    2.5 Kg
    $537.50
    - +
  94. Stabyl PVPP

    A pure polyvinyl-polypyrrolidone, Stabyl is highly effective in removing oxidized and oxidizable polyphenols. Thus, it is recommended to prevent and treat oxidation in all types of wine. Stabyl can also be used to reduce bitterness and prevent pinking.
    Application: Prevent and treat oxidation; removal of oxidized and oxidable phenols; prevention of pinking.
    Dosage: 5-50 g/hL (0.4-4.2 lb/1,000 gal)

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-655-0001
    1 Kg
    $75.00
    - +
    35-655-0020
    20 Kg
    $1,170.00
    - +
  95. Claril HM

    For Use in Winemaking

    • Co-polymer of PVI/PVP (polyvinylimidazole/polyvinyl pyrrolidone) and pre-activated chitosan.
    • Adsorbs heavy metals (Cu, Fe, Al) and removes hydroxycinnamic acids and low molecular weight catechins.
    • Prevents oxidation, browning, pinking and destruction of varietal thiols.
    • Prevents formation of copper haze.

    Tip: To increase effectiveness, keep CLARIL HM in suspension in wine for at least 1-2 hours.
    Recommendations: Prevent oxidation; reduce browning; preserve aromas; prevent copper haze.
    Usage: Suspend in 20 times its weight of room temperature water. Allow to swell for 1 hour. Stir constantly

    For Use in Cider Making

    • Co-polymer of PVI/PVP (polyvinylimidazole/polyvinylpyrrolidone) and pre-activated chitosan
    • Adsorbs heavy metals (Cu, Fe, Al) and removeshydroxycinnamic acids and low molecular weight catechins
    • Prevents oxidation, browning and oxidation of aromas

    Dosage: 20-50 g/hL (1.7-4.2 lb/1,000 gal)

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-661-0001
    2.5 Kg
    $412.50
    - +
    35-661-0010
    10 Kg
    $1,550.00
    - +
  96. Claril QY
    • Purified yeast hulls, pre-activated chitosan.
    • Reduces astringency and bitterness.
    • Eliminates unstable color compounds.
    • Reduces reductive and vegetal characters.

    Recommendations: Allergen-free; vegan; reduce astringency; reduce bitterness; reduce reductive notes; reduce browning.
    Usage: Suspend in 10 times its weight of room temperature water. Stir constantly during addition and maintain in suspension for at least 30 minutes.
    Dosage: 5-15 g/hL (0.4-1.3 lb/1,000 gal)

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-662-0010
    1 Kg
    $275.00
    - +
    35-662-0001
    1 Kg
    $35.00
    - +
  97. Claril SP

    For Use in Winemaking

    • Bentonite, PVPP, potassium caseinate and silica.
    • Prevents and treats oxidation, browning and pinking.
    • Improves aromatic cleanliness and reduces bitterness.

    Recommendations: Improve cleanliness; treat oxidation; reduce browning; reduce bitterness.
    Usage: Dissolve in 10 times its weight of cold water. Allow to swell for 3-6 hours. Stir constantly during addition.
    Dosage: 30-150 g/hL (2.5-12.6 lb/1,000 gal)

    For Use in Cider Making

    • Bentonite, PVPP, potassium caseinate and silica
    • Prevents and treats oxidation, browning and pinking
    • Improves aromatic cleanliness and reduces bitterness

    Dosage: 30-150 g/hL (2.5-12.6 lb/1,000 gal)

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-665-0001
    1 Kg
    $31.00
    - +
    35-665-0010
    10 Kg
    $270.00
    - +
  98. Pure Bento
    • Powdered calcium bentonite sodium activated. Selected from the purest natural bentonites to meet the strictest requirements for food contact and stability.
    • Very large adsorption surface, high protein removal capacity.
    • Removal of unstable color and pinking matter.

    Usage: Dilute in 20 times its weight of room temperature water.
    Allow to swell 1 hour. Stir constantly during

    Dosage: 5-30 g/hL (0.4-2.5 lb/1,000 gal)

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-675-0001
    1 Kg
    $3.20
    - +
    35-675-0025
    25 Kg
    $48.75
    - +
  99. Pluxbenton N

    Granular sodium bentonite. Pluxbenton N combines good clarification with excellent protein removal. Pluxbenton N is also very effective in reducing riboflavin, the molecule responsible for the “light-struck” defect in white wines.
    Application: Protein stabilization in white and rosé wines; clarify red, white and rosé wines; prevent “light-struck” defect
    Dosage: 20-120 g/hL (1.7-10 lb/1,000 gal)

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-685-0001
    1 Kg
    $3.60
    - +
    35-685-0020
    20 Kg
    $50.00
    - +
  100. Pluxcompact
    • Granulated calcium bentonite sodium activated.
    • Generates limited amount of compact lees.

    Usage: Dilute in 10 times its weight of cold water. Allow to swell 3-6 hours. Stir constantly during addition.

    Dosage: 20-120 g/hL (1.7-10 lb/1,000 gal)

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-680-0001
    1 Kg
    $3.20
    - +
    35-680-0020
    20 Kg
    $62.00
    - +
  101. Bentolit Super
    • Powdered calcium bentonite sodium activated.
    • Excellent clarification with good protein removal.

    Usage: Dilute in 20 times its weight of cold water. Allow to swell 3-6 hours. Stir constantly during addition.

    Dosage: 20-120 g/hL (1.7-10 lb/1,000 gal)

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-675-0001
    1 Kg
    $3.20
    - +
    35-675-0025
    25 Kg
    $48.75
    - +
  102. Sil Floc

    For Use in Winemaking

    • Pure silicon dioxide in aqueous solution.
    • Acts as a counter-fining agent with protein fining agents.
    • Solution pH: 9.0 - 9.5.

    Usage: Add directly to juice/wine via Venturi tube or dosing pump. Add before gelatin or after other clarifying agents. Stir constantly during addition.

    Dosage: 25-100 mL/hL (0.95-3.8 L/1,000 gal)

    For Use in Cider Making

    • Pure silica dioxide in solution
    • Typical addition is 10-15 times the amount of gelatin addition
    • Enhances clarification properties of protein fining agents

    Dosage: 25-100 mL/hL (0.95-3.8 L/1,000 gal)

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-690-0001
    1 L
    $9.00
    - +
  103. Black PF

    Enological activated carbon in damp form. Highly effective in decolorizing wines and juice and in removing ochratoxin A (OTA). The controlled moisture present in Black PF greatly reduces the spread of carbon dust in the atmosphere and makes it easier to use.
    Application: Decolorizing must and white wine; treat oxidation; reduce ochratoxin A.
    Dosage: 20-100 g/hL (1.7-8.3 lb/1,000 gal)

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-710-0001
    1 Kg
    $22.00
    - +
    35-710-0015
    15 Kg
    $180.00
    - +
  104. Enoblack Super

    Vegetable carbon activated with phosphoric acid with a high decolorizing capacity. Also very effective in removing ochratoxin A (OTA).
    Application: Decolorizing and reducing ochratoxin A.
    Dosage: 20-100 g/hL (1.7-8.3 lb/1,000 gal)

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-700-0001
    1 Kg
    $25.00
    - +
    35-700-0010
    10 Kg
    $150.00
    - +
  105. Fenol Free

    This activated carbon is extremely effective in the correction of wines which present evident defects caused by Brettanomyces/ Dekkera. Minimal additions are proven to significantly reduce volatile phenols, resulting in an overall improved wine aroma without affecting color. Also effective in removing compounds related to smoke taint.
    Application: Treatment for wines contaminated with Brettanomyces or smoke taint.
    Dosage: 20-40 g/hL (1.7-3.3 lb/1,000 gal)

    Learn More

    Product

    Size

    Price

    Quantity

     

    35-705-0001
    1 Kg
    $35.00
    - +
    35-705-0010
    10 Kg
    $250.00
    - +

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